Meal Kit
Cream of Broccoli Rigatoni
with garlic bread croutons
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat
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Vegetarian
Chef
Rachel Post
Broccoli and cheddar never fail. It's an elite combo that has been serving flavor for years. In this dish, we've added this delicious duo to tender and creamy pasta with a lovable crunch topping of garlicky breadcrumbs. Broccoli and cheddar for the win!
In Your Box (serves 2)
- 8 oz. Broccoli Florets
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4 fl. oz. Cream Sauce Base
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5 oz. Rigatoni
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1 Ciabatta
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2 oz. Shredded Cheddar Cheese
- 2 Green Onions
- 2 tsp. Mirepoix Broth Concentrate
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¼ oz. Flour
- 2 Garlic Cloves
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) QPGDevqE
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Calories760
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Carbohydrates89g
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Net Carbs83g
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Fat35g
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Protein25g
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Sodium1080mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Pot
- 1 Large Non-Stick Pan
- 1 Medium Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using Impossible burger, break up until burger is heated through, 4-6 minutes. If using Italian sausage, remove from casing, if necessary. Break up until no pink remains and sausage reaches minimum internal temperature, 4-6 minutes. If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. Add to pasta as desired.
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1 Prepare the Ingredients
Once water is boiling, add pasta and cook until al dente, 11-13 minutes.
Remove from burner. Reserve 3/4 cup pasta cooking water. Drain pasta in a colander and set aside.While pasta boils, cut broccoli into bite-sized pieces.Cut ciabatta into 1" dice.Trim and thinly slice green onions, keeping white and green portions separate.Mince garlic. -
2 Make the Garlic Bread Croutons
Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil. Add half the garlic (reserve remaining for sauce) to hot pan and stir until fragrant, 15-30 seconds.
Add ciabatta and a pinch of salt. Stir until golden-brown, but still soft, 2-4 minutes.Remove from burner. Transfer to a plate. -
3 Cook the Broccoli
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add broccoli and 1/4 cup water to hot pan. Cover and cook until water is almost completely evaporated, 4-6 minutes.
Uncover and stir occasionally until tender, 2-3 minutes.Remove from burner. Transfer broccoli to a plate. Wipe pan clean and reserve. -
4 Make the Sauce
Return pan used to cook broccoli to medium heat and add 2 tsp. olive oil. Add remaining garlic and white portions of green onions to hot pan and stir occasionally until starting to brown, 30-60 seconds.
Add flour and stir until no dry flour remains. Slowly add cream base, 1/4 cup pasta cooking water, and mirepoix base. Stir until combined and sauce is thick enough to coat the back of a spoon, 2-3 minutes. -
5 Add Pasta and Finish Dish
Add pasta, broccoli, and cheese to hot pan. Stir until coated and cheese has melted, 1-2 minutes.
Remove from burner. If sauce is too thick, add additional pasta cooking water, 2 Tbsp. at a time and up to 1/4 cup, until desired consistency is reached.Plate dish as pictured on front of card, garnishing pasta with garlic bread croutons and green portions of green onions. Bon appétit!
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